With some 2,000 hectares of vineyards, it is one of the smallest vineyards in France. In Franche-Comté, between the plain of Bresse and first plateau of the massif, the vineyards of the Jura is, admittedly, a small level of production, but it has such a personality that it cannot go unnoticed. Besides, the wines of the Jura have long been overlooked, or misunderstood; they are currently living a period of renaissance. Discover wines emblematic of this region and its inimitable specialties, such as yellow wine and straw wine.
The Jura vineyards spans Revermont, a thin strip of 5 km wide about which runs along the first Jura cliffs. 70 km long, it is between the towns of Salins and Ain. The vines are cultivated sometimes plain, sometimes on the first slopes of the Jura massif. These different soils and climates give rise to varied wines, to personality often very marked:
In the Jura, it is whites who dominate. The most common grape variety is chardonnay. But it is the savagnin, which carries with it the identity of the Jura wines. This variety gives powerful and original, white with aromas of nuts are deemed to marry perfectly with the local cheese, County. It is also the savagnin, which produces the famous yellow wine.
On the side of the reds and roses, are the poulsard, trousseau and pinot varietals that are used. The poulsard, called sweet to juicy, majority and allows to produce aromatic and fine wines. The trousseau offers rich and full-bodied wines. These two varieties are especially exploited in the Arbois-juicy area, in the heart of the vineyard. Pinot noir takes place especially in assemblies.
The vast majority of the Jura wine surface is in AOC. In the Jura, there are 7 names.
Four major geographical names are defined:
The Jura vineyards also has a PGI: hills - of - Ain of Revermont.
Three AOC are attributed to Jura products:
Impossible to talk about the vineyards of the Jura without stopping a little on two typical specialities of the region.
We recognize first to its bottle, called "clavelin", and with the capacity of 62 cl. The yellow wine is produced from the savagnin, which he expresses all the aromas. This is his method of breeding, long and singular, making it an exceptional product. After fermentation, it is kept under sail and without topping up, was of oak for 6 years and 3 months. After this long ageing, as no outside intervention took place, remains of a liter of departure only the 62 cl clavelin, sold the rest subject to so-called "share of angels."
This sweet wine is made from dried grapes (chardonnay, savagnin and poulsard) and concentrated sugar. These bunches are harvested most often initially harvest so that they are free from all rots. They are then dried on straw, where the name of the wine. They can also be deposited on racks or hanging from wires. It is usually between Christmas and February that grapes can finally be in a hurry, when his blood sugar is optimal. The yield is very low, which explains that the straw wine is marketed in 37.5 cl bottles.